Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, "amandine" chocolate sponge cake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Chocolate Sponge Cake is known as 'Amandine' in Romania. This is a very popular Romanian cake filled with either chocolate or almond cream. If you ever visit Romania, look for the "cofetarie" signs.
"Amandine" Chocolate sponge cake is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. "Amandine" Chocolate sponge cake is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have "amandine" chocolate sponge cake using 23 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make "Amandine" Chocolate sponge cake:
- Make ready Cocoa sponge
- Get 8 eggs
- Get 5 tbsp superfine high fiber flour
- Make ready 3 tbsp cocoa
- Prepare 8 tbsp erythritol
- Take 3 tbsp water
- Take 1 dbsp baking powder
- Prepare Pinch salt
- Take Syrup
- Prepare 150 ml water
- Make ready 2 tbsp erythritol
- Prepare 1 tbps instant coffee
- Take 1 dbsp "Rom" essence
- Make ready Cream frosting
- Make ready 250 gr mascarpone cheese
- Get 100 gr butter, room temperature
- Get 300 ml double cream
- Prepare 50 gr erythritol
- Make ready 50 ml melted dar chocolate
- Make ready Vanilla essence
- Prepare Chocolate icing
- Make ready 150 gr dark chocolate
- Take 300 gr double cream
Everyone has grown up with it and once you've tasted it, you're bound to adore it. It's a mixture of aromas with chocolate, rum and vanilla and it's incredibly sweet and soft. Chocolate Sponge Cake (Amandine) is a very popular Romanian cake filled with either chocolate or almond cream.
Instructions to make "Amandine" Chocolate sponge cake:
- Preheat the oven to 180°C. Spray with coconut cooking oil and line a square baking pan with parchment paper.
- Separate the egg whites from yolks. Beat the yolks with the vanilla essence and the cold water until frothy.
- Put the egg whites in a mixer bowl and mix at first slow speed then at increasingly higher speed. Add the erythritol slowly, one tablespoon at the time and mix well until the mixture becomes frothy and creamy. Add the yolks mixture and mix until the colour becomes pale yellow.
- In a separate bowl add the high fiber flour, powder cocoa, baking powder, salt, mix well to homogenize the ingredients. Incorporate the solid ingredients mixture into the egg mixture by adding two tablespoons of the solid ingredient mix.
- Once the ingredients are incorporated. Pour the mixture into the baking pan and level out with a spatula.
- Bake for 30 minutes or until then sponge passes the toothpick test. Remove from oven, allow to cool for at least 30 minutes.
- The Syrup. Place all the ingredients in a sauce pan on low heat and bring to a boil. Remove form heat and allow to cool.
- The Chocolate Cream. Mix the butter with the erythritol until fluffy, add the mascarpone and the melted chocolate and mix well. On a separate bowl beat the double cream until it's stiff and it doubles it's size. Add the wipped cream slowly to the mascarpone mixture and mix until incorporated. Leave it in the fridge until the chocolate sponge has cooled.
- The Icing - place the dark chocolate and double cream on a microwave safe bowl. And heat until the chocolate melts.
- Assembly the cake. Remove the sponge cake from the baking pan on a flat surface and with a sharp wide knife slice the sponge in two layers.
- Using a brush spread the half of the syrup evenly on top of the sponge.
- Fill the sponge with the chocolate cream prepared earlier, spreading it evenly on the sponge surface.
- Take the other half of the sponge and place it on top of the cream. Using a brush spread the remaining syrup evenly on the top of the sponge.
- Cover the cake with cling film and put in the fridge for two hours until the cream gets set. Remove from the fridge after two hours and place on a cutting board.
- With a sharp knife remove the edges and then cut in squares. Using a tablespoon, cover each square with the chocolate icing.
- Decorate with whipped cream and dark chocolate prices. Place in the fridge for two hours. Enjoy!
If you ever visit Romania, look for the "cofetarie" signs. Amandine may refer to: Edibles: Amandine (cake), a Romanian chocolate sponge cake filled with chocolate or almond cream. Amandine (culinary term), a French culinary term for a garnish of almonds. Amandine potato, a type of potato. Amandine (band), a Swedish musical band.
So that’s going to wrap this up with this exceptional food "amandine" chocolate sponge cake recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
